Ingredients
| 12 | Scallops (Main) |
| 2 | Lemons (Main) |
| 500 g | Potatoes, baked in the oven at 180C, salted then pushed through a sieve |
| 1 kg | Sugar, (1-2 kg) |
| 300 g | Syrup, (1:1 sugar to water) |
| 1 | Creme fraiche |
| 25 g | Lemon juice |
| 12 g | Vinegar, (sushi style) |
| 5 g | Lemon-infused olive oil |
| 5 g | Grapeseed oil |
| 1 to taste | Salt |
Directions
- Peel the lemons and chop the peel finely.
- Cook in the syrup, strain and cool in cold water. Repeat twice more so it is cooked three times in total.
- Mix with other ingredients. Season.
- Make a puree which is runny, rich and smooth. Season. Keep this warm.
- Cook the scallops, serve on mash and spoon the dressing around. Great garnished with sorrel or chervil.